This smoked chicken sandwich recipe is all about the get-in-my-belly goodness that will leave you craving more.
Shout-out to Timothy Martin (@smell_that_smoke_bbq_mke) for sharing this recipe with us!
Kick off this flavorful journey by drying off the chickens with a paper towel. For a crispy skin, it's best to let the birds sit uncovered in the fridge for a few hours or overnight to dry out the skin completely. However, if you're short on time, a pat-down with paper towels and a light brushing of olive oil will still help enhance the texture.
Next, it's time to infuse those birds with some flavor! A liberal dusting with Sweet Honey Pecan rub will do the trick. Apply a generous amount over and under the skin to reach every nook and cranny. Don't forget to season inside the cavity!
Fire up your Weber and preheat it to 300°F (149°C). That's the sweet spot for smoking these birds to juicy perfection. Add some Smokey Woods Pecan pellets for some smoky flavor.
Once the cooker is up to temp, place the seasoned chickens over indirect heat, and let them cook for around 1.5 hours. Keep an eye on the internal temperature, aiming for 160°F (71°C) in the thickest part of the breast.
Once the chickens reach the desired temperature, it's time to let them rest off the cooker and allow the flavors to settle. Remember, carryover cooking will raise the temperature by about 5 degrees, so take that into account.
After letting them cool down somehow, start pulling the chicken meat. Add a little more Sweet Honey Pecan BBQ rub to the pulled meat, and mix well. The additional seasoning will take the taste to new heights.
Now comes the fun part - give the buns a quick toast, and load them up with the succulent pulled chicken. Top with your favorite toppings, and let the magic unfold.
Once again, thank you to Timothy Martin (@smell_that_smoke_bbq_mke) for this recipe.
Catch you on the next one!
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